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By Heather Reynolds in Virginia on June 9, 2007
"This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF"
Ingredients: Dijon mustard, rib roast...
Prep Time: 15 mins
Total Time: 1 hrs 15 mins
By Mirj on December 26, 2011
"This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool."
Prep Time: 3 hrs
Total Time: 7 hrs
By Kittencalskitchen on November 29, 2004
"NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use..."
Ingredients: prime rib roast, fresh ground black pepper...
Prep Time: 24 hrs
Total Time: 25 hrs 15 mins
By JackieOhNo! on December 26, 2012
By Alli Z. on July 21, 2010
"I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't..."
Prep Time: 15 mins
Total Time: 1 hrs 30 mins
By littleturtle on March 18, 2007